Sliders aka Mini Burger Recipe

Thanks to my childhood friend GhenghisJuan for submitting his slider recipe (or mini burgers). While I don’t necessarily agree with some of his views about sliders, I can appreciate his passion for them. So, without further ado, take it away, GhenghisJuan!

Sliders seem to have invaded more than a few menus lately, and that’s a good thing cause I love them.

If I have one complaint about restaurant sliders, it’s the limitations. For instance, usually, there’s only one kind of slider on the menu. On the rare occasion that there is a little variety, I’m not allowed to mix and match.

A simple remedy to this situation is to make sliders at home. They are super simple to prepare, and you can use as many different flavors as you like.

Here’s a slider recipe I committed to memory years ago.

Slider Recipe Tools

  1. Griddle—A griddle is the best choice to achieve the proper slide. A frying pan will do, but you’ll only be able to cook a few at a time, and you’ll need to drain the fat often. The goal is to get a lot of browning (Maillard reaction) on the meat patty. Forget using a BBQ altogether (unless you’ve got the griddle sitting on top of the grate).
  2. Spatula and/or Smasher—Leave that flimsy fly-swatter spatula you bought at the dollar store for $0.54 in the drawer. You’ll need one with a bit of rigidity.
  3. A Metal Bowl or a Pot Lid


Fresh Balls of Beef Ready for the Smashing at White Castle
Fresh Balls of Beef Ready for the Smashing

80/20 is the magic ratio for sliders (and regular burgers, too): 80% meat to 20% fat. It’s essential to stick to this ratio because we’re looking for a particular texture that can only be achieved by some fat melting out of the patty.

Texture is what it’s all about. We want a patty with lots of nooks and crannies; think air and lace. The easiest way to achieve this texture is to use the 80/20 ratio and not handle the meat after it’s been ground.

The meat blend is up to you; it doesn’t matter what you put in there. I’m lazy, so I use 80/20 ground chuck straight from the grocery.

You can mix it up with short rib, sirloin, goat, bison, veal, etc. Knock yourself out.

If you are going to make a meat blend, you’ll want to grind your meat. That way, you’ll have better control of both the fat content and, more importantly, the texture. We want this meat to be unhandled out of that grinder.


Burger Beast seasoning the 1921 Sliders
Burger Beast Seasoning the White Castle 1921 Sliders with Lawry’s

You can season the beef ahead of time with a dash of Kosher salt, a grind of pepper from the mill, and whatever seasonings you like.

Sliders are very thin, so you can season them while they are cooking. Again, don’t stick your hands in there—you are only going to make the meat dense.

Slider Technique

Burger Beast on Blackstone
Burger Beast Smashing Regular Burgers Using Double Spatulas

There’s not much to this. Start slow, fire a test shot to make sure your pan is heated correctly, and you’re good to go.

  1. Preheat your griddle to MED-HI heat.
  2. Begin with a chunk of raw beef about two ounces. Drop the beef ball on the griddle and smash it with a smasher to make a patty less than 1/4″ thick.
  3. Season the exposed side with salt/pepper to taste.
  4. Wait. Let it brown. You want the patty to develop a crisp, crunchy crust. Flip it, brown it some more.
  5. When it’s almost ready, top it with a slice of cheese. Cover the patty with the metal bowl (or pot lid) to melt the cheese.
  6. (Optional) Place the bun, sliced side down, on the grill to toast.
  7. Serve.

Now, Let’s Talk Toppings

Baby Burger Beast Slider
Burger Beast Slider with American Cheese, Ketchup, and Mustard


I copied some of the flavors featured on the Burger Beast Menu at John Martin’s.

  • BBQ Bacon Cheddar Slider with Caramelized Onions
  • Francophile Slider with Brie Cheese and Roasted Peppers
  • The Angry Italian Slider with Diced Cherry Peppers, Spicy Salami, and Tomato Basil Cheddar Cheese.

The possibilities are endless. Feel free to leave your suggestions in the comments section.

Let me know how it works out. Mine were really good. They were definitely better and more inexpensive than what I’ve eaten at a restaurant.

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